Ingredients:
Makes 1 bundt cake
Lemon Glaze:
Directions:
Preheat oven to 180 degrees Celsius. Grease a bundt pan very well making sure to really get into all crevices then lightly flour pan. Set aside. Lightly whisk flour, baking powder and salt in a small bowl and set aside.
In the bowl of your stand mixer fitted with the whisk attachment, beat eggs on low until they are thickened and very pale yellow in colour. Turn mixer on low and slowly add sugar to running mixer and beat on medium-high speed until light and fluffy. Stir in vanilla, lemon juice and lemon zest. Slowly pour in dry ingredients on low speed until combined.
In a small saucepan, heat milk until very hot and butter is just melted. Do not boil and whisk the mixture to help the butter along. Pour into batter and mix until smooth. Batter will be very thin. Pour into prepared baking pan and bake for about 50-55 minutes or until a toothpick inserted into the centre comes out with a few moist crumbs.
Once done, remove cake from oven and allow to cool for 5 minutes in pan. Release the sides of the cake with a butter knife to ensure it isn’t going to stick. Turn cake onto a large round platter or cake stand. Allow cake to finish cooling until warm to the touch.
While cake is cooling, prepare lemon sugar and glaze. For the lemon sugar, thoroughly mix the lemon zest and sugar together and let it sit for 5 minutes.
For the glaze, whisk powdered sugar and lemon juice, using more or less lemon juice as needed to get desired consistency. Once cake is cooled down slightly, drizzle glaze over warm cake. Alternately, you can drizzle the glaze over each individual piece being served. Sprinkle lemon sugar on top. Cake will stay soft and moist for 3-4 days stored in an airtight container.
Adapted from Original Recipe
Makes 1 bundt cake
The Cake:
- 2 1/4 cups all-purpose flour
- 2 1/4 tsp baking powder
- 1/2 tsp salt
- 4 eggs
- 2 cups sugar
- 1 tsp vanilla extract
- 2 tbsp lemon zest
- 2 tbsp + 2 tsp lemon juice
- 1 1/4 cups whole milk
- 10 tbsp unsalted butter, cubed
- 1 1/2 cups powdered sugar
- 3-5 tbsp lemon juice
Lemon Sugar Topping:
- 1 tbsp lemon zest
- 1 tbsp granulated sugar
Preheat oven to 180 degrees Celsius. Grease a bundt pan very well making sure to really get into all crevices then lightly flour pan. Set aside. Lightly whisk flour, baking powder and salt in a small bowl and set aside.
In the bowl of your stand mixer fitted with the whisk attachment, beat eggs on low until they are thickened and very pale yellow in colour. Turn mixer on low and slowly add sugar to running mixer and beat on medium-high speed until light and fluffy. Stir in vanilla, lemon juice and lemon zest. Slowly pour in dry ingredients on low speed until combined.
In a small saucepan, heat milk until very hot and butter is just melted. Do not boil and whisk the mixture to help the butter along. Pour into batter and mix until smooth. Batter will be very thin. Pour into prepared baking pan and bake for about 50-55 minutes or until a toothpick inserted into the centre comes out with a few moist crumbs.
Once done, remove cake from oven and allow to cool for 5 minutes in pan. Release the sides of the cake with a butter knife to ensure it isn’t going to stick. Turn cake onto a large round platter or cake stand. Allow cake to finish cooling until warm to the touch.
While cake is cooling, prepare lemon sugar and glaze. For the lemon sugar, thoroughly mix the lemon zest and sugar together and let it sit for 5 minutes.
For the glaze, whisk powdered sugar and lemon juice, using more or less lemon juice as needed to get desired consistency. Once cake is cooled down slightly, drizzle glaze over warm cake. Alternately, you can drizzle the glaze over each individual piece being served. Sprinkle lemon sugar on top. Cake will stay soft and moist for 3-4 days stored in an airtight container.
Adapted from Original Recipe
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